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Calamari a la Americane (Slow Braised Calamari)

Try this mouth-watering fish recipe from episode 54 of Everyday Gourmet.


  • 1 kg calamari, cleaned and tentacles reserved and cut into 3x3cm squares

  • 20g butter

  • 1 tbs. olive oil

  • 3 French shallots, finely chopped

  • 30 ml cognac (or brandy)

  • ¾ cup white wine

  • 3 large ripe tomatoes, diced

  • 1 tsp. tomato paste

  • 1 tbs. cream

  • ½ bunch parsley

  • Salt and pepper

  • 2 handfuls of fresh white breadcrumbs

  • ¼ cup parmesan, finely grated

  • 1 clove garlic, very finely chopped


  • 1.

    On high heat, heat a large casserole pan. Add half the butter and a little of the olive oil. Add the calamari in 2 batches and cook for two minutes or until they change colour. Place a bowl under a strainer and pour calamari and its liquid into the strainer.

  • 2.

    Add the remaining butter and oil into the same pan and sauté the French shallot s until golden brown. Now return the calamari back to the pan. Add the cognac and flambé. Add the white wine and bring to the boil for 2 minutes. Finally add the tomato paste and tomatoes and season to taste. Turn the heat down and cook for 45 minutes or until the calamari are soft.

  • 3.

    Now pour in the cream and freshly chopped parsley and remove from the heat.

  • 4.

    For the bread crumb mixture; combine the breadcrumbs, parmesan and garlic.

  • 5.

    Turn the grill on. Portion the calamari mixture into separate earth ware dishes. Sprinkle on the breadcrumb mixture and place under the grill briefly until golden brown.

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